Eat Out London!Clipstone
Clipstone Restaurant
Clipstone is a all-day neighbourhood restaurant located on the corner of Clipstone Street in Fitzrovia open from 12pm through to last orders at 10pm.
We offer the same focus on high-quality cooking, wine and service as our sister restaurant Portland around the corner, but in a more informal setting.
At lunch we offer a set menu of 2 courses for £24 or three courses for £29.
You can find us at 5 Clipstone Street, just off Great Portland Street.
Our nearest tube stations are Great Portland Street and Warren Street.
Reviews and related sites
Clipstone Restaurant
food drinks
Clipstone is a all-day neighbourhood restaurant located on the corner of Clipstone Street in Fitzrovia open from 12pm through to last orders at 10pm.
We offer the same focus on high-quality cooking, wine and service as our sister restaurant Portland around the corner, but in a more informal setting.
At lunch we offer a set menu of 2 courses for £24 or three courses for £29.
You can find us at 5 Clipstone Street, just off Great Portland Street.
Our nearest tube stations are Great Portland Street and Warren Street.
Clipstone Restaurant, London: 'as cool as it's classy' - Decanter
drinks food
Should you require a little longer or it’s a special occasion, may we cheekily suggest Portland [Clipstone’s sister restaurant] just around the corner…’ It’s the very English politeness you’d expect from its proprietor Will Lander, the son of wine writer Jancis Robinson MW and her restaurant critic husband Nick Lander.
The seasonality is perfectly reflected in a dish I ordered on both my two visits: crudo of yellowfin tuna.
Two hearty slices of rare roast Saddleback pig arrived accompanied by greengages and bitter radicchio, the latter showing off a glorious glass of Château Pontensac 2001 (£14) to perfection.
The ideal excuse for a small glass of 2009 Sauternes from Château Filhot (£10).
Those rabbit rillettes, a £5 glass of Mr Thirsty Vin de Soif NV and you have the perfect early evening pitstop before the theatre or a train home.
Clipstone, London: great food and rare humility
Grace Dent reviews Clipstone: Hot right now and set to stay that way ...
food staff
Clipstone on Clipstone Street is, to my mind, hot right now.
Actually a hispi cabbage and some sweet jammy pickled elderberries and smushed-up aubergine which, on paper, sounds like a crime against humanity, but is in fact sharply joyous.
There are a zillion restaurants in London one can eat at remaining unruffled, while Clipstone, on the other hand, is a kind of modern French, classically influenced, Japanese-flavoured, denim-acceptable, fine dining spot with a stark laboratory feel and warm, prompt service.
A serving of heirloom tomatoes and raspberries appeared with fresh basil, and then the star of the show for me — a quarter of hispi cabbage, still wholly recognisable from its unglamorous natural state, yet now light, sticky and umami like a Japanese okonomiyaki without the pork belly.
Our main, officially, was cod ‘en papillote’ with rainbow chard on miso and dulce butter, but although this was nicely executed, it was the cabbage and then a startling Paris-Brest for pudding that sticks in my mind.
Clipstone, London, review
However, on the August Bank Holiday weekend the capital appeared devoid of natives, and the roads were quiet, like the Seventies.
This must be a reflection of central London’s wealth: nobody who lives here stays here in August.
Clipstone: London restaurant review | Jay Rayner | Life and style ...
staff food desserts
Clipstone, named after the street in London’s Fitzrovia on whose corner it sits, is a sibling of the nearby Portland (on Great Portland Street).
It being 2016 you will have to navigate the business of small plates, and the announcement that dishes will come to you when it suits the kitchen.
The serving of the rabbit and pork rillettes dotted carefully with jewels of grain mustard comes in a vast heap on just one slice of that bread, as if it were the South Downs modelled from offal.
Repeat after me: if we are going to kill animals for food we eat every bit, including the soft creamy brains, especially beneath an intense savoury glaze, with the acidic burst of capers.
It is these outbreaks of serious old school cooking – the sauce gribiche, the calf’s brain, this dessert – which make me love Clipstone the most.